Ingredient:
125 g (4 oz) Roquefort cheese, crumbled
60 g (2 oz) walnut pieces, roughly chopped
30 g (1 oz) butter, softened
Salt and black pepper
4×125 g (4 oz) tournedos (small fillet steaks), 2.5 cm (1 in) thick
Chopped parsley, to garnish
Method:
In a small bowl, combine the Roquefort, walnuts, butter, and pepper to taste.
Season the tournedo steaks on both sides with salt and pepper, and place them under a hot grill, 7-10 cm (3-4 in) from the heat. Grill for 3-4 minutes on each side for rate steaks, 4-5 minutes for medium steaks, or 7-8 minutes for well-done steaks.
Two minutes before the steaks are ready, sprinkle with the Roquefort mixture, and return to the hot grill until the cheese has melted. Serve hot, garnished with chopped parsley.
125 g (4 oz) Roquefort cheese, crumbled
60 g (2 oz) walnut pieces, roughly chopped
30 g (1 oz) butter, softened
Salt and black pepper
4×125 g (4 oz) tournedos (small fillet steaks), 2.5 cm (1 in) thick
Chopped parsley, to garnish
Method:
In a small bowl, combine the Roquefort, walnuts, butter, and pepper to taste.
Season the tournedo steaks on both sides with salt and pepper, and place them under a hot grill, 7-10 cm (3-4 in) from the heat. Grill for 3-4 minutes on each side for rate steaks, 4-5 minutes for medium steaks, or 7-8 minutes for well-done steaks.
Two minutes before the steaks are ready, sprinkle with the Roquefort mixture, and return to the hot grill until the cheese has melted. Serve hot, garnished with chopped parsley.
